17 December 2007
Kluman and Balter was awarded “highly commended” in the category for Ingredients, Manufacture and Use in the 2007 Food Processing Awards. These prestigious awards, organised by Food Processing Magazine, were presented at a Gala Dinner held on 28th November at the Chesford Grange Hotel, Warwickshire. This award tops off a year of changes for Kluman and Balter. A major rebranding exercise in April saw a significant increase in the number of its own label products. This followed on from Geoff...
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10 December 2007
Simnel cakes are traditional Easter stalwarts due for a revival. In the late seventeenth century girls in service brought home these rich fruit cakes on the fourth Sunday in Lent. The early Simnel cakes were made from whatever spare ingredients were available from the kitchen in the ‘big’ house. Now, however, a Simnel cake is usually a fruit cake topped with a layer of marzipan and seasonal decorations and uses ingredients carefully selected by the baker to produce a cake...
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6 November 2007
Kluman and Balter’s donut mixes bring versatility and consistency to great tasting US style donuts Donuts are a firm favourite with all the family and can be an easy option for bakers and specialised donut vendors alike to supply fresh sweet bakery treats. Traditionally there’s a certain mystique about making the perfect donut. But now Kluman and Balter, one of the UK’s largest suppliers of ingredients to the baking industry, says it has developed a donut mix and base that...
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